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1993-01-14
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Newsgroups: rec.food.recipes
Distribution: world
From: mary@steve.analog.ingr.com (Mary Stevenson)
Date: Tue, 10 Dec 91 15:56:35 PST
Subject: LACTO: Texas Pecan Candy Cake
Summary: orig. subject: Corrected Recipe
Archive-Name: recipes/lacto/texas-pecan-cake
Keywords: recipe lacto texas pecan cake
Followup-To: rec.food.veg
Organization: ?
Approved: aem@mthvax.cs.miami.edu
In answer to Elizabeth Walkup's request for a fruit cake with very little
cake ... I got this recipe from the December 3, 1985 issue of Family Circle
Magazine, and have made it every year to rave reviews, especially from my
boss. He wants to give me time off each year to be sure I get it made.
This may not be exactly what you wanted in a fruit cake, but you could
use the same idea for a fruit cake substituting some of the items.
TEXAS PECAN CANDY CAKE
This cake should be made at least two weeks ahead to allow the flavors to
blend.
Grease and flour a 9x3-inch tube pan with a removable bottom.
Preheat your oven to 250 degrees.
1/2 pound candied red cherries, cut in quarters (1-1/2 cups) ...
I use half green and half red
1/2 pound candied pineapple, coarsely chopped (1 cup)
1/2 pound pitted dates, coarsely snipped (1-1/2 cups) ... I
cheat and use the date pieces coated with sugar, I just take most
of the sugar off by rubbing it in my hands
1 tablespoon all-purpose flour
4-1/3 cups coarsely chopped pecans (1 pound shelled)
4 ounces flaked coconut (about 1-1/2 cups)
1 can (14 ounces) sweetened condensed milk
Combine cherries, pineapple, and dates, sprinkle with flour and toss to
coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the
sweetened condensed milk mixing well. Spoon into prepared pan and
smooth the top.
Bake in 1-1/2 hours in preheated.
Cool the cake in the pan on a rack. When completely cool, remove from pan
and wrap in foil tightly. Keep in refrigerator. Cut cake when cold.